supper club tickets
to get your seat at the table click the add to cart button below! tickets are $50/person & price includes all foods listed below in a tapas style presentation.
Cinco de Mayo Supper Club Experience
Pri Fixe Menu Includes:
$50 per person
Starters
• olive & tofu medallion ceviche
• sopa de aguacate – a rich soup of avocado, juice of fresh oranges, lime, tequila, Serrano chiles & cilantro
• (re)constructed taco – ancho crusted tofu, grilled citrus mélange of lime, grapefruit, blood orange, toasted cumin seeds, mole, crisp mixed greens & hand made corn tortillas
Mains
• rundown - a rich coconut milk broth filled with thyme, garlic & sweet peppers until it thickens served with black beans & fresh grilled pineapple served with vegan heavy pineapple cream marinated tofu or chickenish
• puebla chiles en nogada – traditional cinco de mayo green chile, red pomegranate seeds slow cooked in a white walnut sauce
Desserts
Puebla mole torte – a delicious, spicy rich flourless vegan torte created around the traditional puebla mole
Vegan lime curd with coriander jelly
Sassafras Super Club is the mobile food experience that gives executive chef, denise miller of fuel – vegetarian.vegan.raw the opportunity to extend her culinary spirit across the boundaries of the traditional restaurant.
As the name sassafras soul cuisine supper club suggests, this endeavor focuses on food that has never been only about the food it serves. And it can’t be. sassafras’ concept is simple -seed-to-fork scratch made soul fare paired with plant-based, grain-based, proteins that echo the deeply flavorful & imaginative textures, seasonings, histories & palates of cultures that have transcended geographical & culinary borders.
Executive chef Denise Miller is a product of women who cook. Niece of a speakeasy owner and great-granddaughter of a domestic worker & cook, she spent her growing up in the town where generations of her family were born & generations of the women in her family cooked & sold the fruits of their labor from the front doors of their houses.
Miller was voted one of the top 5 chefs to watch in Southwest Michigan in 2012, (the only vegetarian chef to gain this honor) & has been asked to add her talents to such events as Eat, Drink & Be Merry, The Gumbo Cook-Off, Dining Out for Life, The Golden Ladle & asked to add her recipes to Michigan Home & Lifestyle Magazine. She was also courted by the Food Network to be on one of its proposed new shows.
Freelance Mixologist Angie Jackson, a/k/a the "Traveling Elixir Fixer," began her bar career in 1996 and has created, designed and executed cocktails for numerous distillers, distributors, bars, restaurants and events in the greater Chicago area and her home state of Michigan.
Formerly an adjunct professor at Chicago's Kendall College, Angie instructed the Mixology Series offered through the Culinary Arts, Food and Beverage and Hospitality Departments for over three years. Since competing in Sante Magazine's Chicago "Iron Bar Chef" competition in 2007, Angie has created and executed cocktails for many prestigious events, including New York's James Beard Awards, Bon Appetit's Chicago Gourmet, and the Chicago Food Film Festival.
$50 per person
Starters
• olive & tofu medallion ceviche
• sopa de aguacate – a rich soup of avocado, juice of fresh oranges, lime, tequila, Serrano chiles & cilantro
• (re)constructed taco – ancho crusted tofu, grilled citrus mélange of lime, grapefruit, blood orange, toasted cumin seeds, mole, crisp mixed greens & hand made corn tortillas
Mains
• rundown - a rich coconut milk broth filled with thyme, garlic & sweet peppers until it thickens served with black beans & fresh grilled pineapple served with vegan heavy pineapple cream marinated tofu or chickenish
• puebla chiles en nogada – traditional cinco de mayo green chile, red pomegranate seeds slow cooked in a white walnut sauce
Desserts
Puebla mole torte – a delicious, spicy rich flourless vegan torte created around the traditional puebla mole
Vegan lime curd with coriander jelly
Sassafras Super Club is the mobile food experience that gives executive chef, denise miller of fuel – vegetarian.vegan.raw the opportunity to extend her culinary spirit across the boundaries of the traditional restaurant.
As the name sassafras soul cuisine supper club suggests, this endeavor focuses on food that has never been only about the food it serves. And it can’t be. sassafras’ concept is simple -seed-to-fork scratch made soul fare paired with plant-based, grain-based, proteins that echo the deeply flavorful & imaginative textures, seasonings, histories & palates of cultures that have transcended geographical & culinary borders.
Executive chef Denise Miller is a product of women who cook. Niece of a speakeasy owner and great-granddaughter of a domestic worker & cook, she spent her growing up in the town where generations of her family were born & generations of the women in her family cooked & sold the fruits of their labor from the front doors of their houses.
Miller was voted one of the top 5 chefs to watch in Southwest Michigan in 2012, (the only vegetarian chef to gain this honor) & has been asked to add her talents to such events as Eat, Drink & Be Merry, The Gumbo Cook-Off, Dining Out for Life, The Golden Ladle & asked to add her recipes to Michigan Home & Lifestyle Magazine. She was also courted by the Food Network to be on one of its proposed new shows.
Freelance Mixologist Angie Jackson, a/k/a the "Traveling Elixir Fixer," began her bar career in 1996 and has created, designed and executed cocktails for numerous distillers, distributors, bars, restaurants and events in the greater Chicago area and her home state of Michigan.
Formerly an adjunct professor at Chicago's Kendall College, Angie instructed the Mixology Series offered through the Culinary Arts, Food and Beverage and Hospitality Departments for over three years. Since competing in Sante Magazine's Chicago "Iron Bar Chef" competition in 2007, Angie has created and executed cocktails for many prestigious events, including New York's James Beard Awards, Bon Appetit's Chicago Gourmet, and the Chicago Food Film Festival.
